Gluten-Free Anadama Bread
Anadama bread has been a New England mainstay for generations. This version substitutes gluten-free flour for regular all-purpose but keeps the loaf’s slightly sweet flavor and hearty texture. —Doris Kinney, Merrimack, New Hampshire
Gluten-Free Recipe
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 tablespoon sugar
- 1 cup warm water (110° to 115°)
- 2 large eggs, room temperature
- 3 tablespoons canola oil
- 1 tablespoon molasses
- 1 teaspoon white vinegar
- 1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
- 3/4 cup cornmeal
- 1-1/2 teaspoons xanthan gum
- 1/2 teaspoon salt
Directions
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1Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside.
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2In a small bowl, dissolve yeast and sugar in warm water. In bowl of a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
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3Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes.
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4Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool.
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